”Using an oak leaf to make the crunchiest pickles (blackberry leaves, vine leaves, currant leaves work great also!)
GeorgeFlavour Fred
Pickled (Brined) cucumbers with the best crunch thanks to an oak leaf
This is my favourite recipe for making fermenting cucumbers by brining to lacto ferment. It calls for a brine (salted water) of 3.5% (35g salt per 1000ml water) good quality baby cucumbers and a bunch of aromatics. To get the crunch we are using the tannins that exist in leaves and in particular an oak leaf/blackberry leaf here. It’s a wonderful pickled cucumber great for bloody maries, dishes just to name a couple.
Any other questions just shoot me an email george@flavourfred.com
